Fluffy American Banoffee pancakes, good for breakfast or dessert! And just in time for Pancake Day!
So, you might be seeing a lot more vegan recipes on here from now on! That story is for another post though, so here you’re just going to hear me marvel about how you can still make delicious, soft and chewy American pancakes with no dairy and no eggs!
How, I hear you say?! Well, it seems that often the best results come from using no traditional egg replacers at all, but a simple bit of added baking powder. Perhaps the end result is slightly denser than an eggy-American pancake – but, with the added banana and caramel you are honestly not going to notice or care!
I often make these for breakfast (without the caramel, but I will admit I add a light drizzle of maple syrup at the end!) but with Pancake Day fast approaching (28th of February people, get that date in your diaries!!) I thought I would add a special sweet pancake to my blog’s collection.
I love caramel, and as I alluded to in my Sticky Toffee Pudding recipe, and have become slightly obsessed. It just goes with everything, and at least with some banana and cinnamon in here you can *almost* trick yourself into thinking these are healthy! They are delicious though, and perfect topped with ice-cream and lashings of the caramel sauce. These would make a fantastic Pancake Day dessert!
A traditional British classic; sticky toffee pudding is the perfect accompaniment to a Sunday roast. Moist, sweet, and served with ice cream, there are few people in the world who could turn down this delight!
So I have to admit that before making this, I had never eaten sticky toffee pudding before. The Fiancé was appalled! However, with my Mum coming from Belgium, we didn’t tend to eat a lot of classic British meals or puds – and I have to admit that it always sounded a little too sweet for my tastes.
Now I have to admit that I’ve done a complete 180. Yes, it is undeniably sweet, but this recipe is not overpoweringly so. With dates and plenty of spices for depth of flavour, it’s really hard to say no to a second piece! I would say that this pudding needs to be served with ice cream or cream (dairy free of course!) to break through the sweetness of the caramel sauce, which of course is a great shame!
This recipe should come with a warning; once you’ve tasted the caramel sauce, you will start to find lots of things to eat it with… I’m talking about spooned onto ice cream, or layered between biscuits from the cupboard, or perhaps just spread onto toast (although I still need to try this last one!!)… It’s delicious and so easy that it could even be a recipe in it’s own right!
As the never ending winter continues, I couldn’t think of a dessert I’d rather eat to celebrate the cold weather; the perfect cure to feeling the chill after a bitterly chilly walk.
A devilishly dark and sticky cake, made all the better with a considerable amount of crystallised ginger for a bit of fiery kick. It’s even better the day after baking, if you can hold off eating it all at once!
I love ginger. It’s one of those things that appear on our shopping list each week without fail. We cook a lot of asian inspired food, and it’s a quick and guaranteed way of packing a punch quickly. However, despite having it around, I’d never really thought before about using it as a baking ingredient. Having researched ways to use ginger, I found a recipe for a caramel and ginger cake. It sounded too good not to try, and despite being a little bit dubious, I’m so glad I did! It was just delicious.
This cake is simple to make, with an amazing quick caramel sauce used as both an ingredient in the sponge and a topping. I will definitely be using this caramel sauce again! It gave the sponge a real depth of flavour that can be hard to achieve in quite a plainly flavoured sponge, and the extra wet ingredients kept the it perfectly moist. Then the ginger – crystallised ginger in this case – is roughly chopped and just folded into the cake batter. It is the ginger flavour that benefits from being left an extra day. It wasn’t necessarily stronger, just more consistent across the cake, and the ginger chunks in the sponge had almost melted away.
Although you could definitely tell this was no diet cake, it’s a treat I can’t wait to have again. For a simple recipe, it packs quite the flavour-filled punch!
A perfect dessert pancake; light and fluffy yet more indulgent than something appropriate for breakfast. This recipe would be ideal for Pancake Day which is now just around the corner on February 9th!
I really do love Pancake Day; maybe it’s because I’m very non discriminatory – I love all food related holidays!- but a day dedicated (sort of) to pancakes, what’s not to love! That being said, I almost always do the same two types of pancakes on pancake day. A good old crepe and these Blueberry Pancakes. This year, I thought it was time to branch out, so, voila – Apple Pancakes!
These are as deliciously easy as the blueberry variety; a simple store-cupboard ingredient list, grated apple, and a pinch of cinnamon. To top them, I’ve made some caramelised apple slices which are more than a little bit naughty. The thin slices of apple are gently caramelised in golden caster sugar and butter and by letting them cook gently, the apples get very soft, and almost jelly like. Sounds odd, but trust me it works!
I drizzled mine with maple syrup – I’ll use any excuse to add a bit of maple syrup wherever it can go, so these pancakes were of course not going to be an exception! A small scoop of ice cream didn’t go amiss either, but this really is entirely optional. Although the pancakes themselves are sweeter than I would make for breakfast, I need the ice cream to really make it feel like dessert.
The other great thing about these pancakes (just in case I haven’t already given you reason good enough!) is that you can do them easily for a crowd. These pancakes keep really well once baked; just put in a foil covered oven proof dish to reheat again when needed. And if there’s something I like even more than eating the pancakes, it’s sharing the day with a big group of people, all huddled round a small table, stuffed to the brim, but begging for just one more pancake!
Salted, caramelised nuts; a great skill to have up your sleeve – use to top desserts or bakes, or even just eat straight as they are!
These nuts are simply delicious. They are dangerously moreish and unfortunately simple. Sugar work is made out to be an extremely complex thing- but as long as you have plan white caster sugar and a thick bottomed, scrupulously clean pan it’s a doddle.
I first made these with Christmas in mind, but now find myself fantasising of all sorts of bakes which could involve these. You could use any nuts; I tried hazelnuts and pecans and both were brilliant. Think of the hazelnuts with delicious, vanilla ice cream. Think of pecans on a stack of pancakes!
I’m not going to give you the best step-by-step instructions of making caramel in this post. Perhaps I will at a later stage when I can master taking photos and watching the sugar like a hawk at the same time! If you’ve never done it before, I would take some time to google making caramel, so you get a feel for what to do – but the best thing you can do, by far, is practice. Be prepared that it might be slightly over or under caramelised the first time – but trust me, perfection will come quickly, and it is so worth it once you get there.
A delicious, healthy, low sugar dessert perfect for using whatever you have around the house. Stuffed with pecans, sultanas and cinnamon, the maple syrup and butter filling turns into a beautiful caramel sauce.
The third and last of my healthy baking series are these simple baked apples. This is one of my favourite desserts all year round as it is so quick and involves things that I pretty much always have around the house. Plus, it is genuinely healthy (as far as you can have a healthy dessert of course!) because they are low in sugar and count as 1 of your 5 a day!
I use maple syrup as the sugar in this recipe; you could use any sugar, but I personally love the flavour of maple syrup. Nothing compares in my book! Plus, as an unrefined sugar, it is marginally better for you that using refined white caster sugar… but let’s be honest – the choice should be all about the flavour (especially if it’s got base!). As the recipe also uses sultanas (you could use any dried fruit really) and a sweet eating apple, you don’t need to add much maple syrup at all. The dessert is already quite sweet on it’s own, making it a perfect weekday evening treat.
If that doesn’t tempt you enough, then let me tell you that honestly the hardest bit of this dessert is cutting the centre out of the apples, which can be done with a small sharp knife or an apple corer if you’re lazy, like me. That really is as hard as it gets! Once this is done, all that is left is mixing the remaining ingredients and stuffing the centre, and then baking. Easy!
My recipe uses sultanas, pecans and cinnamon – which is just perfect at this time of year when the warming spices infiltrate your house as the apples bake. But you could make these at any time of year, with anything you have in the cupboards really! Vanilla works well with walnuts and cranberries; or use pistachios and raisins. Really anything goes!
Dark and moist chocolate sponge topped with a wickedly moreish salted caramel buttercream, these cupcakes are delicious. Decorated with autumnal leaves and pumpkins, they would make a wonderful special occasion treat.
I tend to make a version of these decorated cupcakes every year. As we established last week, I love autumn, and so I don’t think there’s a better excuse to go all out. I don’t make decorated cupcakes very often; decorations made of sugar paste may look delightful but are pure sugar and E numbers at the end of the day – not something we should make a habit of eating! But still, sugar lecture over, decorated cakes are perfect for celebrating a special occasion and can take a plain cake to a magical place.
However, these are not the slightest bit plain to begin with. A light, moist, chocolatey sponge – adapted into cupcakes from my favourite cake recipe – and topped with the most amazing caramel buttercream, they are delightful all on their own. The buttercream is, I think, particularly special. You’d think a caramel buttercream would be hard to make, but it is simply made with soft brown sugar! The, deep, caramel flavours are really brought out in the buttercream, and a small pinch of salt takes it to the next level. The soft brown sugar also gives the buttercream a gentle crunch, which contrasts beautifully to the soft sponge – I can’t wait to try this buttercream with other cakes!
So… so far, we have a moist, chocolatey sponge and the most amazing caramel buttercream. Both very simple, right? Well, the decorations are no exception to this simple trend! They may look complicated, but I promise they really aren’t and do look very effective. I’ve put some step by step instructions below, and I really would encourage you to give it a try. The secret is all in the leaf cutters you can buy for a few pounds on Amazon!
Sugarpaste is something I’m keen to learn and develop – so I had some fun creating the autumnal scene below. Some poor teenager has been dragged down to the family allotment to help pull up the pumpkins… he’s still got quite a few to go and does not look impressed!
Filed under cakes, Chocolate